Mushroom Caponata

Directions

1. In a large cast-iron or other heavy skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown.
2. Add half the mushrooms and remaining 1 tablespoon butter and 1 tablespoon oil; saute until tender. Remove onion mixture and set aside. Saute remaining mushrooms until tender. Return all to the pan. Cover and simmer over medium-high heat for 2 minutes.
3. Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, until thickened, about 10 minutes.
4. Serve warm or at room temperature with bagel chips or baguette slices.